Sue Bird’s Healthy Lasagna Recipe (S1E2) | Athlete's Cookbook | Nike

WNBA point god, Sue Bird, teaches host James Davis how to make a healthy lasagna recipe.

Sue Bird stepped up her nutrition game by packing veggies into traditional dishes, like lasagna. What Sue’s version lacks in noodles, it makes up for in protein, fiber, and a whole bunch of vitamins and minerals.

Learn how to eat like a pro basketball player by following this healthy recipe:

Ingredients
1 large spaghetti squash
1 pound raw chicken sausage
1/2 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
Salt and pepper, to taste
3 eggs, whisked
2-3 large handfuls baby Spinach

How to Make It
Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, then place it cut side down on a baking sheet. Bake for 20 to 25 minutes, or until the skin gives a little when you press on it. Remove the squash and reduce the oven heat to 350°F (you’ll pop the dish in there later). Use a fork to scrape the squash into strands, then transfer the strands to a greased 8-by-8-inch baking dish. Heat a large pan over medium heat. Add the sausage, onion, and red and green peppers. Cook until the sausage is no longer pink and breaks easily into pieces. Add the pizza sauce, dried basil, spinach, salt, and pepper to the pan and mix well. Add the sausage mixture to the baking dish and mix well with the spaghetti squash. Add the whisked eggs to the baking dish and mix everything together until you can’t see the eggs. Bake for 1 hour, or until the top of the mixture forms a slight crust. Let rest for 5 minutes before serving.
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